Recipe: Asparagus & Courgette Salad with a Water Cress Dressing

With spring in full swing, we've already managed a few BBQs this year, and with the summer months stretching ahead, we can't wait to enjoy more alfresco dining (providing the Great British weather doesn't let us down!). 91 contributor Catherine Frawley has created a fresh and healthy salad, perfect for summer lunches or with your barbecued meat or fish... we can't wait to give this a try! 

Asparagus & Courgette Salad with a Water Cress Dressing

This is a lovely seasonal dish with substance, the watercress dressing gives a warm peppery twist serve for lunch or dinner or both.

Ingredients - For the Salad

  • 200g Asparagus, trimmed and cut into pieces
  • 1 Courgette, sliced into ribbons
  • ½ an avocado, sliced
  • 2 spring onions, sliced
  • 100g cous cous
  • 2 tbsp. pine nuts
  • 2 handfuls baby spinach
  • Salt & Pepper

Ingredients - For the Dressing

  • 50g watercress (more to garnish)
  • 1 tsp. of honey
  • 8 tbsp. extra virgin olive oil
  • Squeeze of lemon juice

SERVES 4

Method

Start by cooking the cous cous according to your packet instructions. Whilst that is on the go heat a pan and toast the pine nuts, once golden remove and set aside. Add a little oil to the pan and brown the asparagus, once done set aside. In the same pan, add a little more oil if needed and brown the courgettes. Again once done, set aside.

In a blender add all the ingredients for the dressing and blitz until smooth, you may need to add a little more oil if the mixture needs to be looser. This will make double the amount of dressing you need for this recipe but the remainder can be stored in a jar in the fridge for about a week.

Add 2 tbsp. of dressing to your cooked cous cous, season with salt and pepper, stir through and transfer to your serving platter. In a mixing bowl add the asparagus, courgette, avocado, onions, and baby spinach, season and stir through 2-3 tbsp of dressing. Add this to the top of the cous cous, sprinkle with the pine nuts and some watercress garnish. Serve immediately.

Recipe and photography by Catherine Frawley